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Sweet, mellow, and creamy, roasted garlic is simple to make and can be used in so many ways to create unique and delicious dishes!
I love, love, love garlic. It’s one of the things you will always find in my fridge because I use it so often. But wasn’t until a few years ago that I discovered how wonderful roasted garlic can be when Paul took me to a fancy restaurant in our area and my meal came with an entire head of roasted garlic.
At first I thought there was no way I was going to eat that much garlic. I mean, seriously, it was an entire bulb!
But curiosity got the better of me and I tentatively eased one of the soft, buttery cloves out of the skin and put it in my mouth. It was WONDERFUL.
Roasted garlic has a much, much, much milder flavor than raw garlic. It turns buttery and even a little sweet.
I mean, it’s still going to do a number on your breath, don’t get me wrong, but the flavor is incredible.
And there are lots of wonderful ways you can use it in your cooking. Like in this unbelievably good Roasted Red Pepper Sauce. Or in the super easy but totally impressive No Knead Roasted Garlic & Rosemary Artisan Bread. Here are a bunch of other ways you could use your roasted garlic.
Ways To Use Roasted Garlic:
- Mashed up the roasted garlic cloves with a little salt, some butter and Parmesan cheese and spread on crusty bread, then toast it under the broiler
- With potatoes for roasted garlic mashed potatoes
- On a pizza (either mashed and spread over the pizza dough before topping or scattered over the cheese as a topping itself)
- In sauces (like Roasted Red Pepper Sauce)
- Added to soups
- Mashed with some soft butter and herbs, then refrigerated to form a compound butter to serve with steak
- Combined with mayo or mustard for an aioli to use on sandwiches or burgers
- Mixed with sour cream and a little salt for a dip to eat with veggies or chips
- Baked into a loaf of crusty artisan bread
- Sprinkled over baked Greek feta fries
Roasting garlic is simple as can be. You just need a couple of garlic heads (or more depending on what you are planning to use it for), a little olive oil, some aluminum foil, and a sharp knife.
Using the knife, you cut off the top of the head of garlic, exposing the cloves. If you miss some, just use a paring knife to cut off the tips of the cloves that don’t come up as high as the rest.
Then you rub off the papery skin and drizzle each garlic head with a little olive oil before wrapping them up individually in aluminum foil and roasting in the oven for 45 minutes.
And ba-da-bing, ba-da-boom, you have got yourself some delicious roasted garlic. Go ahead and try a clove or two before using it in something – you will be surprised at how delicious and mild it is!
More Recipes for Garlic Lovers
- Grilled Garlic Bread
- Cheesy Garlic Mozzarella Swirl Rolls
- Garlic Rice with Fried Egg
- Slow Cooker Little Smokies in Honey Garlic BBQ Sauce
- Oven Roasted Broccoli with Garlic, Parmesan and Lemon
- Garlic Brown Butter Mashed Potatoes
- Pantzaria me Skordalia (Roasted Beets with Garlic-Potato Spread)
- Creamy Roasted Garlic & Mushroom Risotto
- Rosemary & Garlic Oven Roasted Rack of Lamb
- Salt Crusted Baked Potatoes with Roasted Garlic & Rosemary Butter
- Roasted Garlic & Rosemary No Knead Artisan Bread
- Homemade Garlic Naan Bread
How to Make Roasted Garlic
- 2 full-size heads of garlic
- 2 Tablespoons olive oil
- Preheat oven to 425 degrees.
- Use a sharp knife to cut off the tops of each garlic head to expose the tops of the garlic cloves. Use a paring knife, if necessary, to get any cloves around the outside that aren’t as tall so that they are exposed as well. Peel away as much of the papery skin around the outside of the garlic head as you can without the cloves starting to fall off. Rubbing the paper away with your fingers works well.
- Place each garlic head on a separate square of aluminum foil and drizzle it with olive oil. Wrap the foil around each garlic head and set on a baking sheet or in a pan with the cut top up.
- Roast the garlic in the oven for 45 minutes, until they turn a nice caramel color and the cloves are all soft.
- Remove from the oven and unwrap the garlic heads. Let them cool for 30 minutes or so, until they are cool enough to handle. Gently squeeze each clove out of the remaining skin into a small bowl. Use immediately or store in a little olive oil in the fridge for 2-3 days.